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Green Lasagne with Shrimp Recipe
|Onions||2 Medium, finely chopped|
|Curry powder||1 Teaspoon|
|Green rippled lasagna||1 Pound, cooked al dente in salted water with 1 tablespoon olive oil|
|Shrimp||2 Pound, shelled, deveined and cooked 5 minutes and halved|
|Grated asiago cheese/Parmesan cheese||1 Cup (16 tbs)|
|Light cream||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 5506 Calories from Fat 3754
% Daily Value*
Total Fat 426 g655.6%
Saturated Fat 258.7 g1293.6%
Trans Fat 0 g
Cholesterol 2782.9 mg
Sodium 4138.5 mg172.4%
Total Carbohydrates 155 g51.6%
Dietary Fiber 17.9 g71.5%
Sugars 28.5 g
Protein 270 g540.5%
Vitamin A 464.3% Vitamin C 188.9%
Calcium 267.9% Iron 184.8%
*Based on a 2000 Calorie diet
Blend in the flour and cook, stirring, until you have a thick paste.
Gradually add the cream and cook, stirring, until you have a smooth, thickened sauce.
Add salt, pepper, and curry powder.
Mask the bottom of a buttered baking dish with the sauce.
Put in a layer of the lasagne, then a sprinkling of the shrimp.
Spoon sauce over the shrimp.
Continue layering until the shrimp and lasagne have all been used, saving enough sauce to coat the top well.
Sprinkle with the cheese and a light dusting of paprika.
Bake in a preheated 375-degree oven for 20 minutes or until the top is bubbling and golden.